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Beef Wellington Recipe

During September we are drinking De Grendel Rubaiyat 2013 - read why here - and suggest pairing it with this delicious Beef Wellington recipe at home.

Ingredients:

  • 100g chicken liver pate
  • 700g beef fillet
  • 1 400g large sheet of puff pastry
  • 1 100g sheet of puff pastry, to decorate
  • 1 egg beaten
  • Salt and freshly ground black pepper
  • 200g mixed mushrooms
  • 50g butter
  • 1 onion, diced
  • 3 garlic cloves chopped
  • 3 tablespoons freshly chopped sage
  • 3 tablespoons freshly chopped thyme
  • 200g plain flour
  • 3 eggs
  • 300ml milk
  • 25g butterfor frying

 

Instructions:  

Preheat the oven to 190°C, Gas Mark 5.

To make the mushroom duxelle mix, put them in a food processor or a blender and pulse to a rough dice. Heat the butter in a frying pan and fry the onion and garlic until softened but not coloured. Add the chopped mushrooms and cook, again without colouring, for 5 minutes. Season, then add the thyme and sage. Leave to cool. 

For the pancakes, mix the flour, eggs and milk in a jug. Heat the butter in a small frying pan and pour two-thirds of it into a small bowl to keep aside for brushing the pan between pancakes.

Pour a small amount of the batter into the frying pan and swirl it around to cover the base of the pan. Cook for 1-2 minutes and then flip and cook for another minute.

Remove the pancake from the pan to a plate and continue to cook 5 more pancakes. Layer the pancakes with greaseproof paper in between and leave to cool.

Season and seal the beef fillet and set aside.

Mix the cooled mushroom duxelle with the pate in a mixing bowl. Brush the large sheet of pastry with the egg wash. Layer the pancakes over the top of the pastry so that it is covered and then use a palate knife to spread the mushroom mixture on top.

Place the beef on top of the mushroom mixture and roll up the pastry, making sure that the beef is completely surrounded by the mushroom mix and the pancakes and well-sealed. Leave to chill.

Next take the extra puff pastry and cut out leaf shapes, using the egg wash to stick them to the beef Wellington.

Place the Wellington on a baking tray and brush the top with the beaten egg. Bake in the oven for 25 minutes, or until your liking. 

Recipe courtesy of Matt Tebbet, Food Network. Image source: Flickr.

Serve with De Grendel Rubaiyat 2013.

September 02, 2015

Habits at #MBFWCT

Habits in Association with De Grendel at Mercedes-Benz Fashion Week

We at De Grendel are proud and honored to be associated with Habits Fashion, especially around such an exciting and prestigious event as the annual Mercedes-Benz Fashion Week Cape Town.

Wine, food and fashion are very closely linked in more ways than one. Within the food trends of 2015 we can see Asian flavors becoming more predominant in dishes. Similarly this was reflected at the start of the Habits show at the #MBFWCT with some uniquely Asian-inspired garments.

Habits Fashion window display MBFWCT range

The next part of the show Habits showed us some cutting edge designs, although simplistic and fresh by using clean colors. The free flowing forms of the garments showed us that you don't need to over complicate design to still be cutting edge.

Habits Fashion MBFWCT range

This range has inspired us at De Grendel Restaurant to look at and simplify some of our dishes and focus a lot more on one or two ingredients, and by doing so creating more innovative ways to enhance them.

For more details and pictures from the event, visit the Habits website and Facebook page.

Jenny Le Roux of Habits, Lindiwe Mazibuko & Lady Sally Graaff Ladies of the Graaff family

August 14, 2015

What to drink in August

With Wine-ter now is in full swing and in the Cape we are experiencing the coldest temperatures so far this year. Winter is all about comfort, be it the clothes we wear, the food we eat or the wines that we drink everything seems to have an extra layer to it.

 

This is definitely the month where the slow cooker is dusted off and we start to prepare these winter classics such as brisket, lamb shank, oxtail, curries and stews. We are looking for something to complement these warmer more complex dishes well you have to look no further than the De Grendel Shiraz 2013. The Shiraz shows coriander, lavender, white pepper and some floral notes on the nose. This full structured wine is well supported by oak undertones and sweet ripe tannins. On the palate the wine finishes with a beautiful clove flavour.   All of the characteristics of the Shiraz will lift any plate of comfort food to a new level with all of the complex flavours in the wine bringing out the same flavours found in most comfort foods.

The beautiful thing about De Grendel Shiraz 2013 is that it isn’t just a wine to be enjoyed with a meal. This wine is as comfortable alongside a fireplace while watching a movie or playing a board game (board game more than likely, THANKS ESKOM). The warming characteristics of our Shiraz will be reflected in that warm flicker from the fire giving you the complete comfort feeling this August.

Click here for our brisket recipe that pairs perfectly with our Shiraz.

August 04, 2015

De Grendel Restaurant OPEN!

The Restaurant team is back in full swing after our annual winter break. We have had a complete make over in the kitchen and increased the size of the kitchen so that we can better service our customers - that's you. We have also addressed the issue of the air-conditioning in the main restaurant so that you will have a much more consistent ambient temperature in the dining room, and made one or two little aesthetic changes in the dining room.

With a new kitchen comes an updated menu featuring some exciting new dishes. Below are some examples of what to expect when you next dine at De Grendel, followed by a recipe for you to try at home of one of the components of the new winter dessert.

Scallop, crab, confit jalapeno, watercress, celeriac, tom yum

Duck leg confit, duck breast, crispy onion, sous vide quail egg, potato, grilled quince

Apple, cranberry, cinnamon, salted almond caramel, ginger bread ice cream

Apple and Pear Crumble Recipe:

150 grams flour

100 grams rolled oats

125 grams butter

50 grams brown sugar

4 apples

2 pears

1 cinnamon stick

50 grams of honey

10 grams of white sugar

Method

  1. Peel and dice the apples and pears
  2. Place the honey and sugar in saucepan with cinnamon stick and dissolve the sugar.
  3. On a low heat add the apples and pears and cook for 10 mins until apples and pears are soft yet still have a bite to them.
  4. For the crumble rub in the cold butter with the flour, oats and brown sugar to get a coarse bread crumb consistency
  5. Place your apple and pear mixture into a baking dish and then top with the crumble and bake at 180oc for about 20mins or until golden brown (You can use as much or as little of the crumble as you like and freeze any remaining mixture for next time)
  6. Serve with vanilla ice cream or some freshly whipped cream
Coming soon...

    Chef Ian and his team are currently working on creating a tasting menu that will be available to diners in the evenings and will offer a 5 course menu paired with De Grendel's beautiful wines. Details to be announced soon.

    August 04, 2015

    De Grendel is coming to the Eastern Cape. Will you be there?

    Join us in East London and Port Elizabeth for our unique wine tasting experience of De Grendel’s award winning wines in July. 

    The menus have been hand-crafted by the partnering restaurant’s chef to complement De Grendel’s wine and will take you on a decadent gastronomical tour that you will never forget.

    The Hampton

    Two flights of wine with snack boards

    Venue: The Hampton, 2 Marine Terrace, East London

    Date: Friday, 24th July 2015

    Time: 18h00

    RSVP: All bookings must be sent to Christelle or call 021 558 6280 by July 20th 2015

    Cost:   R100.00 per person 

    Grazia

    A three course food and wine pairing menu

    Venue: Grazia Restaurant, Beach Front Rd, East London
    Date: Saturday, 25th July 2015
    Time: 18h00, arrival drinks will be served
    RSVP: All bookings must be sent to Christelle or call 021 558 6280 by July 20th 2015
    Cost: R350.00 per person
     

    Hacklewood Hill

    A three course food and wine pairing menu

    Venue: Hacklewood Hill Country House, 152 Prospect Road, Walmer, P E
    Date: Monday, 27 July 2015
    Time: 18h00, canapé on arrival
    RSVP: All bookings must be sent to Christelle or call 021 558 6280 by July 14th 2015
    Cost: R350.00 per person
     

    July 15, 2015

    Perfect Shiraz Pairing at Home

    Here's a great recipe for the perfect Shiraz pairing at home. Although this dish takes a long time to prepare it is definitely worth waiting for. It is a very simple recipe that gives you layers of depth and flavour and is the perfect winter dish. If you have left over brisket it is great in a sandwich the next day. Just thinly slice and add your favourite bbq sauce and some lettuce.

    De Grendel Beef Brisket Recipe

    1.8-2kg Brisket

    2 tbls chilli powder

    2 tbls salt

    1 Tbls ground Cumin

    1.5 tbls garlic powder

    1.5 tbls black pepper

    1 tbls brown sugar

    2 tsp English mustard powder

    1 bay leaf crushed

    1 cup beef stock

    1 cup De Grendel Shiraz

    1 onion

    1 Carrot

    1 Stick of celery

    3tsp Horseradish cream

    Cooking Instructions:

    Pre Heat the oven to 180 degrees Celsius .

    Mix all of the dry ingredients in a bowl and then rub all over the beef brisket. Place in a deep roasting pan and roast in the oven for one hour.

    Roughly chop the onion, carrot and celery and place around the brisket along with the wine and the beef stock. Then cover the pan tightly in tin foil and lower the oven to 150 degrees Celcius and continue to roast for 3 hours.

    Once cooked allow the brisket to rest for 5 mins and reduce the juice from the roasting pan and add the horseradish cream.

    Slice the brisket and pour over the horseradish jus and serve with mashed potato and some bbq glazed carrots, tangy red cabbage and a glass of De Grendel Shiraz.

    Shop De Grendel Shiraz online now >>

    July 14, 2015

    Shuck the Oysters! De Grendel is in Knysna

    The Pick 'n Pay Knysna Oyster Festival is in full swing and De Grendel is attending! Join us at 18:00 today, Wednesday 8 July 2015, at the Flavours of Knysna served with Tabasco event. This is the night when some of the best restaurants in Knysna,  Sedgefield and surrounds compete for the titles for the ‘Best Dressed Oyster’ and ‘Best Dressed Stand’ with a tantalizing show of oyster preparations and stands,  judged by a prestigious panel of South African and International Judges. 

     

    Get shucking and try our perfect oyster recipe!

    Tempura oyster recipe

    12 oysters

    50 grams cornflour

    Tempura batter

    100 g rice flour or cornflower

    ½ teaspoon baking powder

    Pinch of salt

    75ml De Grendel MCC

    25ml sparkling water

    Apricot chilli purée

    8 dried apricots

    1 red chilli deseeded (less if you don’t want to much heat)

    50g sugar

    Pinch salt

    60 ml De Grendel MCC

    40 ml orange juice

    To make the apricot purée

    Roughly chop the dried apricots and chilli and place in a saucepan with the sugar and mcc and orange juice. Cook until the dried apricots are soft and then blend into a thick smooth purée. Allow to cool

    To make the batter

    Mix all of the ingredients in a bowl and whisk. Do not over whisk as this will knock out too much of the bubbles from the MCC. Look at the consistency and adjust accordingly. If it is too thick add more water and if to thin add more flour.

    Open the oysters and dredge the oysters in the 50grams of cornflour and then dip into the batter and fry for around 2-3 mins or until crispy. Drain on paper towel

    To Plate

    Spoon some of the apricot purée into the oyster shell and place the hot tempura fried oyster on top garnish with coriander micro herb and serve with a glass of De Grendel MCC.

    ENJOY!

    July 07, 2015

    Taste De Grendel wines at the Knysna Oyster Festival

    You'll be able to taste De Grendel's range of award-winning wines at the Knysna Oyster Festival this weekend.

    We'll be there in full force at the following spots:

    Sat, 4 Jul Kilzer Kitchen Our Cellarmaster, Charles Hopkins, will host a food & wine pairing evening to be remembered. Unfortunately it is now sold out.
    Mon - Tue, 6-7 Jul Knysna Wine Festival
    Join us at Night Market at the Pick n Pay Knysna Oyster Festival and enjoy tasting our wines with a plethora of gourmet food and craft stalls in a Bedouin tent with seating and live entertainment.
    Wed, 8 Jul Flavours of Knysna
    Join us as we pair with some of the best restaurants in Knysna,  Sedgefield and surrounds when they compete for the titles of ‘Best Dressed Oyster’ and ‘Best Dressed Stand’ with a tantalizing show of oyster preparations and stands.
    July 02, 2015

    Join De Grendel for food and wine pairing in Joburg in August

    Following the tremendous success of events in May, De Grendel Wines are thrilled to extend invites for you to join us to experience De Grendel’s award winning wines in Gauteng during August.

    The menus have been hand-crafted by the partnering restaurant’s chef to complement De Grendel’s wine.

    These will take you on a decadent gastronomical tour.

     

     

    Invitation 1

    A three course food and wine pairing menu

    Venue: Cafe Del Sol Botanico, Bryanston
    Date: Wednesday 5th August 2015
    Time: 18h00, arrival drinks will be served
    RSVP: All bookings must be sent to christelle@degrendel.co.za or call 021 558 6280 by July 24th 2015
    Cost: R450.00 per person
     

    * only 16 places available  

     

     

    Invitation 2

    A three course food and wine pairing menu

    Venue: Clico Boutique Hotel, 27 Sturdee Ave, Rosebank
    Date: Thursday 6th August 2015
    Time: 18h00, canapé on arrival
    RSVP: All bookings must be sent to christelle@degrendel.co.za or call 021 558 6280 by July 24th 2015.
    Cost: R350.00 per person
     

    * only 32 places available

    July 01, 2015

    What to drink in July?

    Well Wine-ter has definitely hit South Africa and with the first snows of the year settling on higher grounds it is time to lit the fires and start to cosy up. We always talk about food and wine pairings but at this time of year there is a new pairing on the block. A glass of De Grendel Merlot next to a roaring fire.

    There is something intoxicating and comforting about the smell of the smoke, with tones of aniseed, liquorice and cedar, the crackle and pop of the flames and also that distinct orange glow from the fire reflecting on your glass of merlot. These distinct fireside tones will be picked up softly on the palate while sipping on your De Grendel Merlot.

    It is the time of year to get out your blankets, turn on the under floor heating and dig out your favourite pair of winter slippers. After a long and cold day at work there is nothing more relaxing than getting into your slippers and watching a movie or reading a book by the fire. That reassuring velvety softness that you feel when putting on your slippers is the same velvety feel you get in your mouth from the well-rounded tannins and the soft background of soft French oak. The extra warmth from the slightly higher alcohol that you are used to from the lighter summer wines radiates in you and enhances the feeling of being warm and cosy.

    We are starting now to produce more hearty meals with roasts and stew the order of the day. The enticing smell of these slowly cooking in your kitchen will enliven the characteristics of the merlot and as such will be the perfect food partner for De Grendel Merlot. We have included a recipe for a coq au vin which we feel is the perfect food partner.

    COQ AU VIN Serves 4
    Ingredients

    Marinade
    • 1 bottle De Grendel Merlot
    • 1 tbsp Blackcurrent Jelly
    • 1 Onion chopped
    • 1 stick celery chopped
    • 1 Large Carrot chopped
    • 4 Cloves of Garlic
    • 5 sprigs fresh thyme
    • 2 bay leaves

    Stew
    • 4 large chicken joints
    • 100g Smoked streaky bacon
    • 1 tbsp Plain flour
    • 25g butter
    • About 20 button onions, peeled
    • About 20 button mushrooms
    • 3 carrots thickly sliced
    • A good handful of chopped fresh parsley

    Method

    1. Place all the dry marinade ingredients into a casserole dish and sautee until soft add the wine and bring to the boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight.
    2. Warm olive oil in the casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve.
    3. Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside.
    4. Add the butter to the dish and place the onions, mushrooms and carrots into the casserole and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and bacon to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour. (Alternatively, cook the casserole in an oven preheated to 170C)

    June 25, 2015